Coffee Jelly Recipe - Cooking Index
Coffee Jelly Recipe - Cooking Index
| 2 tablespoons | 30ml | Water |
| 2 1/2 teaspoons | 12ml | Gelatin |
| 1 1/2 cups | 355ml | Water |
| 1 1/2 teaspoons | 7.5ml | Liquid sweetener |
| 1 tablespoon | 15ml | Splenda |
| 1/2 cup | 118ml | Brewed espresso |
| 1/2 cup | 118ml | Whipping cream |
| Optional Garnish | ||
| Whipped cream | ||
| Coffee beans |
Place the 2 tablespoons water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens.
Heat 1/2 cup of the 1 1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well.
Measure out 3/4 cup of the espresso mixture into a small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours.
Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two.
This recipe yields 4 servings.
Total Carbohydrates: 8.17 grams
Carbohydrates per Serving: 2.04 grams
Description:
"This is very popular in Japan. My version has cream in it, which makes it tastes more like a latte."
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
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